He has the largest base of bike knowledge of any test rider who has ever walked the face of the earth-and he is also our oldest test rider-and thus our slowest. Jody Weisel has ridden every production dirt bike made in the last 43 years. When push comes to shove in settling an argument about how one bike works compared to another, MXA is lucky to have the most knowledgeable and sensitized test rider in the sport on our staff. Our job is to take all of the opinions and distill them down to facts that are usable, not just for Pros but for riders of all skill levels. Others favor power that rips the bars out of mere mortals’ hands but have a handle on finding a perfectly balanced setup. Some test riders have odd setups but are great engine testers. Some favor the color green (referring to Kawasaki green-not the color of money). Why? Most opinions are skewed one way or another. Thus, we take the opinions of each of our test riders with a grain of salt. Our objective is to get input from every MXA test rider and then compile and filter the data to come up with the most unbiased, calculated perspective possible. We have a village of test riders of all shapes, sizes, nationalities, skill levels, personal preferences and income levels. Why? You don’t know where the flaws are until you get to the edge however, we don’t depend solely on Pros for our test feedback. We use fast, flashy Pro riders to push our test bikes to their outer limits. Yes, we do have three former AMA National Pros on the masthead, but it’s wrong to think that Pro riders are the only test riders we have. The average MXA wrecking crew test rider is not as fast as people like to think.
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That way I can smooth the frosting more effectively. The crumb coat is a thinner layer of buttercream to prevent the crumbs from getting into the final frosting. Since the cake is approximately 9-inches tall when filled, I use a 10-inch long icing spatula. The finish coat is different from the crumb coat. SARAH SAYS: To apply and smooth the crumb coating, I use an offset icing spatula that is a little longer than the height of the cake I am working on. But, it also helps you to fill in places where your cake might not. Refrigerate your cake, uncovered, for 1/2 hour before applying the final frosting coat. By definition, a crumb coat is a thin layer of icing that traps in all the cake crumbs. Along the way, excess frosting will naturally build up around the top. Next, smooth the buttercream around the sides, into a thin but even layer. Toss out the crumb coating frosting portion afterwards because it may contain lots of crumbs.Ģ. Spread the buttercream into a layer that extends just beyond the edges of the cake, then top with the next layer, covering it with buttercream as before, and so on for however many layers youve got. Crumb Coat your cake with the same icing you are going to use for your final coat, except separate out a small portion of it to use just for this purpose. A crumb coating of icing works the same way as spackling goes on a rough wall it fills in the holes and cracks in the cake's surface so the next frosting layer goes on looking smooth and is ready for decorating on.ġ. SARAH SAYS: I like to think of crumb coating as akin to the way spackling paste is used on a wall to prepare it for painting a fine layer of spackling paste is used under the layer of paint to fill in the cracks and holes in the wall to smooth it's surface so the paint dries smoothly. The crumb coat provides an extra layer before the frosting layer is applied and helps prevent the dark underlying cake from showing through. Go to our Nouveau Christmas Fruitcake recipewhere we show you how to crumb coat the cake, step-by-step.Ĭrumb coating is also helpful when the cake is dark, such as a chocolate cake, and a lighter color frosting is placed on top, such as a white color buttercream frosting. It is often described as a way to seal in the cake's crumbs so they won't get into the final coat of frosting, which follows, or the cake can be frozen with the crumb coat applied. Now that the cake layers have been filled, they are crumb coated with a thin layer of frosting, in this case, buttercream. Copyright © 2000 Sarah Phillips All rights reserved. |
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